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A dessert that offers a delightful contrast of textures: a crispy, golden exterior and a creamy, silky interior. Chinese fried milk is enjoyed for its sweet, creamy flavor and satisfying crunch.
The first time when I heard this I was like okay? how do you fried milk? Then I realized that of course it’s not directly frying the milk. doh?!? But that name though, that name sure intrigued me.
What is Chinese fried milk ?
Chinese Fried Milk, or “炸鲜奶” (zhá xiān nǎi) or literally translated to fried fresh milk in Mandarin, is made with simple ingredients like milk, sugar, cornstarch, and flavoring of choice and cooked until thickened and then chilled until it is firm like a pudding. This pudding is then cut into cubes and coated with egg wash and bread crumbs and then deep-fried until golden brown. The result is a smooth and creamy interior with a thin crunch coating on the outside.
The fried milk has its roots deeply embedded in Chinese culinary traditions. Its exact origin is a matter of debate, with different regions in China claiming their own versions of this delectable treat. However, it is widely enjoyed across the country and has become a favorite dessert in Chinese restaurants both at home and abroad.
Air-fryer fried milk
For a healthier version (and I actually also hate deep-frying things, but I don’t hate eating them lol), I decided to do the air-fryer version, which turns out to be so much easier, with fewer calories for sure, and provides that satisfying contrast of texture at the same time.
White coffee flavor
My husband traveled to Penang not too long ago and I asked him to get some white coffee, which is popular in the city of Ipoh. Ipoh white coffee is prepared using a unique roasting and brewing process. The coffee beans are roasted with margarine and sometimes sugar, which gives them a slightly caramelized flavor. After roasting, the beans are ground and brewed. This type of coffee is NOT actually white in color. The “white” aspect of this coffee comes from the addition of condensed milk or evaporated milk, which lightens the color of the coffee and gives it a creamy, white appearance when mixed.
Ingredients and substitutions
1. Milk
I use whole milk and I recommend using whole milk instead of fat-free or low-fat milk for that creamy texture
2. Cornstarch
Cornstarch is used to thicken the pudding. No substitution
3. Sugar
I use granulated sugar. You can use caster sugar or also keto-friendly sugar (though I haven’t tried it myself)
4. Vanilla extract
I use real vanilla extract. Do not use imitation
5. Salt
I use fine sea salt
6. 3-in-1 instant coffee mix (optional)
I use Ipoh 3-in-1 white coffee mix. You can use any 3-in-1 coffee mix you like if you choose to use
Chinese Fried Milk (White Coffee Flavor and Air-Fryer version)
Ingredients
Milk pudding:
- 500 g whole milk see notes
- 50 g sugar more or less to your taste
- 60 g cornstarch
- 30 g instant coffee mix I use white coffee, omit if you want original flavor
- ½ tsp vanilla extract
- ¼ tsp salt
For air-frying coating:
- 1 large egg beaten
- 1 cup panko bread crumbs or more as needed
- Cooking spray
Instructions
Prepare milk pudding:
- Combine all ingredients for milk pudding in a saucepan. Use a whisk to combine until there are no lumps. Strain the batter if necessary. If you use instant coffee mix, it won't dissolve yet until we cook it later
- Put this on the stove and cook on medium-low heat and keep whisking. It may seem like nothing is going to happen, but keep whisking. You will start to feel some resistance as the mixture thickens. Cook until it thickens like pudding
- Spread this on the container that I have previously sprayed with non-stick spray. I use 6 x 3 inches container. You can use a glass dish too. Smooth the top with a spatula
Chill the pudding:
- Move the pudding to the fridge and let it chill for at least 3-4 hours or overnight
Air-frying:
- Unmold the pudding by loosening the edges and gently turning the mold upside down and the pudding should plop right out. Cut into desired size and shape
- Prepare an egg wash in a small bowl and a bread crumb in a shallow platter
- Preheat the air fryer at 350 F (180 C) for 5 minutes
- Dip each milk pudding piece in a milk and then roll onto bread crumb to coat all the sides. Repeat with the rest
- Spray the basket of the air fryer with some non-stick spray. Arranged the coated milk pudding on the basket in one layer only. Spray with more cooking spray. Air fry at 350 F (180 C) for 5 minutes and then check if they have turn golden brown, if not, air fry another 2-3 minutes and check again. If they have, turn the bottom-side up and air fry for another 3 minutes or until they are crispy on the outside
To serve:
- Serve immediately when they are still crispy
Storage:
- They are best served on the same day, but if you do have some leftovers, transfer them to an air-tight container and store them in the fridge for about 2-3 days. Do not freeze as it changes the texture of the pudding
- When ready to serve again, simply reheat in the air fryer at 320 F (160 C) for 5 minutes or until crispy again on the outside
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to make Chinese fried milk air-fryer version
1. Combine all ingredients for milk pudding in a saucepan. Use a whisk to combine until there are no lumps. Strain the batter if necessary. If you use instant coffee mix, it won’t dissolve yet, don’t worry about it. It will dissolve when we cook it later
2. Put this on the stove and cook on medium-low heat and keep whisking. It may seem like nothing is going to happen, but keep whisking. You will start to feel some resistance as the mixture thickens. 
3. Cook until it thickens like pudding
4. Spread this on the container that I have sprayed with non-stick spray. Smooth the surface with a spatula as much as you can. I use 6 x 4 inches container. You can use a glass dish too. Smooth the top with a spatula
5. Cover with a cling wrap touching the surface of the pudding directly. Move the pudding to the fridge and let it chill for at least 3-4 hours or overnight
6. Unmold the pudding by loosening the edges and gently turning the mold upside down and the pudding should plop right out. 
7. Cut into desired size and shape
8. Prepare an egg wash in a small bowl and a bread crumb in a shallow platter. Preheat the air fryer at 350 F (180 C) for 5 minutes. Dip each milk pudding piece in a milk and then roll onto bread crumb to coat all the sides. Repeat with the rest
9. Spray the basket of the air fryer with some non-stick spray. Arranged the coated milk pudding on the basket in one layer only. Spray with more cooking spray. 
10. Air fry at 350 F (180 C) for 5 minutes and then check if they have turn golden brown, if not, air fry another 2-3 minutes and check again. If they have, turn the bottom-side up and air fry for another 3 minutes or until they are crispy on the outside
11. Serve immediately when they are still crispy
Did you make this Chinese fried milk recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
